Sweet Soy-Grilled Short Ribs Reviews

Meaty beef ribs, sweet with sugar, salty with soy and oyster sauce, pungent with that trinity of Asian flavorings (ginger, garlic, and scallions) and crustily charred on the grill  if this is your idea of paradise, heaven lies in China, where individual beef short ribs are sawed crosswise into smaller pieces and flash charred on the grill. Perfect for the Type A grill jockey, who lacks the patience for low, slow traditional smoking.

Great Asian tasting ribs. Used
boneless beef ribs, about 2 lbs
total, so cut marinade in half.
Marinated ribs overnight; browned
ribs and then return to marinade and
cook in crock pot on low heat about 4
hours. Removed ribs and boiled
marinade in sauce pan until slightly
thicken - served with ribs. Ribs had
nice sweet, salty, carmelized flavor.
Served with white rice and baby bok
choy. Great meal with little
effort! Will make the ribs again.

This is a great recipe. Very tasty and very little hands-on time. I marinated them for three days and added a splash of chili oil and 1-2 tablespoons of Asian chili-garlic sauce as suggested by another reviewer. Braised them in the marinade for about 1.5 hours, then finished them off on the grill, turning often and basting with the marinade. Strained and cooked down the marinade a bit to use as sauce. Served with polenta (with mushrooms and onions) and steamed edamame. A terrific meal.
Read More http://www.epicurious.com/recipes/food/review/preview/Sweet-Soy-Grilled-Short-Ribs-235200#ixzz1Q8cN6YrX

This is a great
recipe. Very tasty
and very little
hands-on time. I
marinated them for
three days and added
a splash of chili
oil and 1-2
tablespoons of Asian
chili-garlic sauce
as suggested by
another reviewer.
Braised them in the
marinade for about
1.5 hours, then
finished them off on
the grill, turning
often and basting
with the marinade.
Strained and cooked
down the marinade a
bit to use as sauce.
Served with polenta
(with mushrooms and
onions) and steamed
edamame. A terrific
meal.

This is a great
recipe. Very tasty
and very little
hands-on time. I
marinated them for
three days and added
a splash of chili
oil and 1-2
tablespoons of Asian
chili-garlic sauce
as suggested by
another reviewer.
Braised them in the
marinade for about
1.5 hours, then
finished them off on
the grill, turning
often and basting
with the marinade.
Strained and cooked
down the marinade a
bit to use as sauce.
Served with polenta
(with mushrooms and
onions) and steamed
edamame. A terrific
meal.

This is a great
recipe. Very tasty
and very little
hands-on time. I
marinated them for
three days and added
a splash of chili
oil and 1-2
tablespoons of Asian
chili-garlic sauce
as suggested by
another reviewer.
Braised them in the
marinade for about
1.5 hours, then
finished them off on
the grill, turning
often and basting
with the marinade.
Strained and cooked
down the marinade a
bit to use as sauce.
Served with polenta
(with mushrooms and
onions) and steamed
edamame. A terrific
meal.